Latin American

This recipe is part of the Epicurious Online Cooking School, in partnership with the Culinary Institute of America. To watch it being made, and to learn how to make other Mexican classics, check out the video classes.

This recipe is part of the Epicurious Online Cooking School, in partnership with the Culinary Institute of America. To watch it being made, and to learn how to make other Mexican classics, check out the video classes.

This recipe is part of the Epicurious Online Cooking School, in partnership with the Culinary Institute of America. To watch it being made, and to learn how to make other Mexican classics, check out the video classes.

This refreshing summer salsa gets some heat from serrano chile.

Mild mahi Mahi takes on the flavors of our zesty marinade.

This authentic taqueria-style guac brings the classic dip back to the basics: avocado, lime, cilantro, salt, and—surprise—just a little bit of water to smooth things out.

Wear gloves when making this searingly hot sauce.

Use Mexican adobo, a vinegary chile paste, to season any protein. For this recipe, the shrimp is chopped, so there's no need to splurge on a larger size.

A few simple spices are all you need to transform ground pork into a fantastic taco filling.

Follow our step-by-step guide and you'll never look at supermarket tortillas the same way again.

This classic Mexican topping can be made with or without jalapeños. Keep in mind that adding the seeds ups the heat.

Toasting the dried chiles first brings out their deep flavor.

Blending ice cubes into the marinade helps to keep the fish and marinade ice-cold while you're preparing and serving.

This triple sec-free recipe was inspired by one from Tommy's Mexican Restaurant in San Francisco.

this is currently my favorite salsa! The unexpected addition of apples makes for a great texture and adds to the sweetness of roasted tomatillos. I also like to add some diced fresh apple right at the end, for freshness and crunch. Take a flour quesadilla, add some sliced avocados, and top with this salsa. Perfection.

This is a salsa, but whenever I make it I just end up eating it by the spoonful like a salad. The combination of the tart, crisp pomegranate, creamy cheese, and crunchy pine nuts makes a wonderful topping for grilled fish or even a carne asada taco. Pine nuts can be expensive because of the labor-intensive work of extracting them from the pine cones, plus they have a high fat content, which makes them turn rancid quickly. So buy a small quantity and store them in the fridge for no longer than three months.